Grilled Chicken Breasts With Fresh Strawberry Salsa

Name: Grilled Chicken Breasts With Fresh Strawberry Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 ounce) skinless, boneless chicken breast halves; salt and pepper to taste; 1 serrano chile, seeded and minced; 1 clove garlic, minced; 1 teaspoon chili powder; 2 tablespoons raspberry vinegar; 1/4 cup olive oil; 2 cups sliced fresh strawberries; 2 tablespoons chopped fresh mint; 2 tablespoons white sugar; 1 serrano chile, seeded and minced; 1/3 cup minced red onion; 2 tablespoons raspberry vinegar; salt and pepper to taste; 1/4 cup sour cream

Servings: persons

4 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste
1 serrano chile, seeded and minced
1 clove garlic, minced
1 teaspoon chili powder
2 tablespoons raspberry vinegar
1/4 cup olive oil
2 cups sliced fresh strawberries
2 tablespoons chopped fresh mint
2 tablespoons white sugar
1 serrano chile, seeded and minced
1/3 cup minced red onion
2 tablespoons raspberry vinegar
salt and pepper to taste
1/4 cup sour cream

1
Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.
2
While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.
3
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4
Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 (6 ounce) skinless, boneless chicken breast halves, salt and pepper to taste, 1 serrano chile, seeded and minced, 1 clove garlic, minced, and more.

Yes, Grilled Chicken Breasts With Fresh Strawberry Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!